SUPER SUMMER KALE SALAD
This kale salad recipe delivers a big bowl of vegetables, fruits, nuts, and seeds for a filling potluck favorite. Prep time is only 20 min. I substituted pumpkin seeds for the sunflower seeds since that’s what I had, I’m sure this recipe is very flexible. For a meatless meal, add some feta or gruyere cheese. INGREDIENTS: 3/4 cup white sugar 1/2 cup vinegar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 cup extra-virgin olive oil 1 bunch kale, leaves chopped 1/2 (16 ounce) package frozen shelled edamame (soybeans) thawed 1/4 red onion, sliced thin 1 cup shredded carrot 2/3 cup fresh blueberries 1/2 cup sweetened dried cranberries 1/2 cup cashew or walnut pieces 1/2 cup shelled, roasted sunflower seeds Directions: Whisk sugar, vinegar, salt, pepper and olive oil together in a bowl until sugar is dissolved and set aside. Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover and refrigerate 4 to 6 hours. Serve remaining dressing on side. Allrecipes.com Remember, you can substitute most kale recipes with swiss chard. Because you know it's coming next!
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